China House Take Out

Basic – Bowl or other container with no handle used to dispense food. In meats in walk in cooler

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler by restaurant foods

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and cigarettes pack on prep table.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic – Time/temperature control for safety food thawed in an improper manner. Raw chicken sitting in three compartment sink. Employee placed water on raw chicken. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10 ppm remade to 100 ppm Corrected On-Site

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed with management the importance of hand washing after touching body

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat sauces reach in cooler cooks line raw chicken over ready to eat shrimp in walk in cooler employee removed raw chicken to proper storage.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line raw chicken 47 f raw beef 47 f cook noodles 51 f cut lettuce 51 f raw shell eggs 51 f wanton 53 f employees moved food to freezer. Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management and some employees signed. Next unannounced inspection Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork cook chicken cook egg roll not dated reach in cooler by register